a review on rheological properties and measurements of dough...
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(c)
(b)
(a)
Non covalentcrosslinks- Hydrogen bond- Hydrophobicinteractions
Small gluteninsubunits resultingfrom the breakingof disulphide bonds
Long glutenin chainwith intermolecularcovalent disulphidebond
0 50 100 150 200 250 300
Time (sec)
(a)0.025
0.020
0.015
0.010
0.005
0.000
Def
orm
atio
n
whtComp-lgLgriceSgriceComp-sg
(b)
Obelisk
Katepwa
0 4 8 12 16 20
10G2Htime (sec)
0.32
0.24
0.16
0.08
0.00
Shea
r str
ain
(()
0.01 0.010 1 10 100
Time (sec)
1.0
0.1
G(t
)/G
o